Food, Recipes

Paper Pie

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A new twist on an old favorite. Paper Pie is your basic chicken pot pie made with phyllo dough instead of pie pastry. It’s delicate yet hearty, hot, filling and absolutely delicious.

What you’ll need:

ramekins or *oven safe bowls

phyllo dough

melted butter – 2 TBSP

olive oil – 2 TBSP

chicken (any kind) about 6-8 ounzes cubed

chicken stock – 2-4 cups

corn starch – 1 TBSP

peas – 1/2 cup

Diced:

onion – 1 medium

garlic – 2 clove

carrot – 1 large

celery – 1 large

salt and pepper – to taste

Cooking instructions:

Preheat oven to 350°

To make the filling:

saute onions & garlic until soft

add carrot, celery and saute for 1 minute

add chicken > cook until brown

add chicken stock > bring to a boil

reduce heat to med > simmer 20 minutes

thicken soup with corn starch > slurry > looking for gravy consistency

To make the pie:

butter ramekins *or oven safe bowls

line with 5-8 sheets of phyllo dough > trim edges

butter phyllo dough

fill ramekins * 3/4 full with filling

cover ramekins * with 4-8 sheets of phyllo dough

butter tops

poke holes in the top with a fork

bake 30-40 minutes until golden brown

Filling yeilds 4 cups

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